White Chicken Enchilada Skillet

This White Chicken Enchilada Skillet has all the creamy, cheesy flavor of traditional enchiladas without the extra steps. Made in one pan with juicy chicken, green chiles, and a rich white cheese sauce, it’s a quick, comforting dinner ready in 35 minutes.

Try my beef enchilada casserole & beef enchilada skillet next!

this recipe!

One Pot Chicken Enchilada Skillet

This easy enchilada skillet recipe is everything you love about enchiladas made simple. Loaded with tender chicken and melty cheese in a creamy sauce, it’s a quick, family-friendly meal that’s ready to serve straight from the pan.

Ingredients You’ll Need For Enchilada Skillet

1 ½ cups cooked, shredded chicken (or store-bought rotissserie chicken)

3 Tablespoons unsalted butter

½ cup chopped white onion

1 (15 oz) can corn, drained and rinsed

1 (4 oz) can diced green chiles

3 Tablespoons all-purpose flour

¼ teaspoons salt

¼ teaspoon black pepper

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 cup chicken broth

½ cup plain Greek yogurt

4 oz whipped cream cheese

10 corn tortillas

1 cup shredded Monterey Jack cheese

Step by Step Instructions

STEP ONE – Preheat the oven to 375°F.

STEP TWO – In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3–4 minutes.

STEP THREE – Stir in the flour and seasonings (salt, pepper, cumin, garlic powder, chili powder). Cook for 1 minute to remove the raw flour taste.

STEP FOUR – Slowly whisk in the chicken broth until smooth and slightly thickened.

STEP FIVE – Add the Greek yogurt, cream cheese, and green chiles. Stir until the mixture is smooth and creamy. Bring to a simmer and cook for 5 minutes.

STEP SIX – Stir in the shredded chicken and corn until well combined.

STEP SEVEN – Cut the tortillas into quarters and fold into the skillet, coating them in the sauce. Spread evenly in the skillet.

STEP EIGHT – Place in the oven and bake uncovered for 10 minutes. 

STEP NINE – Remove and sprinkle with the shredded Monterey Jack cheese. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly. (For a golden top, broil for 1 minute.)

STEP TEN – Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro, sliced jalapeños, chopped red onion, or cotija cheese if desired